Effects of stoned olive pomace on carcass characteristics and meat quality of lambs

Abstract

Thirty-six Merino-Kıvırcık crossbred male lambs were utilized to evaluate the influence of two levels of dried stoned olive pomace. Lambs were blocked by initial body weights (BW, 20.4 kg) and randomly distributed into three groups. While one group received commercial concentrates without olive pomace, the second and third groups received an experimental diet containing 10% olive pomace and 20% olive pomace, respectively. They were fed for 49 days. The animals' BW and feed consumption were recorded weekly and biweekly, respectively. The lambs were slaughtered at the end of the trial. The carcass cut weights were recorded and a sample of LD muscle was collected for fat content and composition. Overall, there were no differences in slaughter characteristics, carcass measurements, or cut weights among the treatments (P > 0.05). The fatty acids (FAs) profile of LD muscle showed that 20% olive pomace fed animals had lower pentadecanoic and erucic acids, while they had higher oleic acid content (P < 0.05). This represents a favorable change in regard to human dietary guidelines. Total saturated, monounsaturated, and polyunsaturated FAs were not affected by treatments. There were minor differences in organoleptic properties among the treatments (P > 0.05). Meat rich in oleic acid fared best with panelists, which was found in the 20% olive pomace fed lambs.

Feeding Agro-Industrial By-Products to Light Lambs: Influence on Meat Characteristics, Lipid Oxidation, and Fatty Acid Profile

“…The lack of differences (p = 0.251) between groups in the proportion C18:1 n-9 observed in our study agrees with the results of Kotsampasi et al [50], who did not observe differences in this FA in lambs fed destoned EOC, and it was attributed to both the low fat content of the EOC (2.91%, DM basis) and the low level of inclusion in the BYP concentrate (8%). In contrast, several studies have reported increases in the proportion of C18:1 n-9 in the meat of lambs by feeding crude olive cake [63,64]. In agreement with previous results in lambs fed high-concentrate diets [34,48,65], for both groups of lambs, the most abundant FA was (C18:1 n-9), followed by C16:0 and C18:0.…”

Phenolic Compounds Obtained from Olea europaea By-Products and Their Use to Improve the Quality and Shelf Life of Meat and Meat Products—A Review

“…Additionally, a large body of evidence indicated that the use of Olea europaea polyphenols in animal feed does not negatively affect other quality indicators (pH, cooking loss, and shear force, for instance) of meat obtained from lambs [95,[108][109][110][111], goats [77,96], rabbits [98,99], pigs [97,112], cattle [113], and chicken [100][101][102], in terms of chemical composition, pH, color, shear force, drip loss, cooking loss, or sensory properties. Collectively, Olea europaea polyphenols can improve the redox status of fresh meat during storage.…”